Sunday, July 17, 2011

Aloo Gobhi (Potato and Cauliflower Curry)

After many failed attempts to make North Indian food, this one finally turned out brilliantly! This is courtesy of the blog "Sanjha Chulha" ("Common Oven"), at - with a few adjustments.

1 small head of cauliflower, cut into small pieces, making 2 cups of cauliflower florets
2 tbs vegetable/canola oil
1 large onion, cut into small pieces
2 garlic cloves, chopped into small pieces
potatoes, chopped into small pieces - about 2 or so cups total (I used about 8 small red ones)
2 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
1 tsp salt
2 tsp garam masala (I love MTR brand)
cayenne pepper, to taste
1 tbs butter
1 tbs peeled and finely grated ginger

1. Wash the cauliflower by swishing it around in a bowl full of cold salted water. This adds a little bit of salt before you begin frying.
2. Heat the oil in frying pan and add the onion, garlic and potatoes and fry untill the color of onions is deep yellow and its translucent (approx. 10 min.)
3. Add the cauliflower and fry till the onions are now brown (approx. 3-4 min.)
4. Add the turmeric, cumin, coriander, cayenne, salt and garam masala, stir and fry. (approx. 5 min)
5. Mix well.
6. Add the butter and mix, add 6-7 tbs cold water and simmer. (approx. 5-10 min. but it depends, so keep checking till the potatoes are done. if they're taking a while, cover the pan and let it hang out for a few minutes).
7. Stir in the ginger and cook for a minute or two.
8. Serve with rice or roti (flatbread - the naan you can buy at trader joe's is pretty tasty!)


Laurel said...

yummmm! can't wait to try it!! i think i psych myself out when it comes to some of the more complicated indian recipes that you post...but this one looks totally doable. :)

Lisa said...

I think I also psych myself out with some of the more complicated ones . . . Priya assures me that they're super easy, and then they are massive failures when I attempt them on my own :). But this one really IS easy! And it'll make your house smell delicious.